Summer toast
Ingredients for 4 slices of bread
4 large slices of bread (wholemeal, country, with seeds=
For the tomato and nectarine tartare
3 tomatoes (if possible different colors for an even prettier result!)
1 nectarine
2 tbsp orange blossom
1 tbsp acacia honey
3 tbsp olive oil
1 tbsp balsamic vinegar
Salt pepper
For the fig pesto
1 bunch of basil
25cl olive oil
100 g pine nuts
2 fresh figs
1 clove of garlic
Salt pepper
For the topping
200g stracciatella
Rocket
Pinions
Balsamic and olive oil velouté
Guérande salt and crushed pepper
Preparation
Start with the tartare
Cut the tomatoes and nectarine into very small pieces.
Add the oil, orange blossom water, honey, salt and pepper.
Reserve in a cool place
Pesto preparation
Strip the basil leaves and set them aside.
Peel the garlic clove.
Put all the ingredients in a mixer and blend until you get a homogeneous mixture.
Assembling the toast
Spread a layer of pesto on the bread
Cover with tartare
Shred the stracciatella generously on top without hiding the tomatoes!
Sprinkle with pine nuts and arugula
Season with salt and pepper – add a drizzle of olive oil and a drizzle of balsamic velouté
It's ready!!
The advantages of DLP
For even more deliciousness, lightly toast the slices of bread.
Replace pine nuts with hazelnuts in pesto and topping – roast them before use
